All you need to make this recipe is a pineapple, heavy cream, cream cheese, and honey. THAT’S IT. Zach and I celebrated our fourth anniversary on July 12. His parents are always sweet enough to get us a gift to celebrate each anniversary. In keeping with the traditional wedding anniversary gifts (fruit and flowers for year four), we got a pineapple as part of our gift. I knew I had to make something special with it, so this no-bake pineapple cheesecake whip was born.
I loveeeee the flavor of pineapple. But it can also be a bit too acidic to eat regularly for me. The creaminess of the other ingredients, plus the sweetness of the honey, helps temper the acidity of the fruit. This recipe is prepped almost entirely in a food processor. It helps chop up the pineapple finely and release some of the sweet juice. It also whips the heavy cream in record time, perfectly mixing it with honey and cream cheese. If you don’t have a food processor, you can chop the pineapple very finely and beat the cream/honey/cream cheese with a hand mixer.
For an extra touch, you can add graham cracker crumbles on top. Like Leslie Knope, I keep emergency s’mores rations on hand at all times, so I had graham crackers ready to go. I served this in tiny mason jars, cold, right out of the fridge (which is why it’s perfect for summer). For a party, you can easily assemble these in jars ahead of time and take them out of the fridge when you are ready to serve. Here’s the recipe for no-bake pineapple cheesecake whip!
